March 6 submitted recipe

Gourmet on the fly

Gourmet on the fly

March 06, 2002

Local man invents new shrimp dish

Bruce C. Neumann, 49 this Sunday, by his own admission cooks by the seat of his pants.

An Air Force brat whose father was stationed around the northeast United States and Germany, Neumann arrived at Fort Ritchie in 1964 when his dad was stationed there and the place stuck. He went to Smithsburg Middle and High Schools, Washington County Vo-Tech and graduated from Towson.

In his 28 years of marriage, Neumann has done most of the cooking for his family and, he says, "nobody has died from my cooking."

Last week, Neumann decided to share his shrimp recipe with Herald-Mail readers.

"I had purchased some shrimp that needed to be used up and I wanted something different. Out of the blue I tried Old Bay and sherry and cooked them like scampi. I decided to use the cooking fluid as pasta sauce base and tried it out on my family one night."


- Ginny Fite

Shrimp Von Neumann

1 1/2 pounds shrimp

(The shrimp should be peeled. Medium to small shrimp work best and carry the best seasoning flavor.)

4 ounces feta cheese small cubes or crumbles

8 ounces fettucine or linguine

4 ounces cream sherry

4 tablespoons Old Bay seasoning

4 tablespoons butter

Enough flour and water mix to thicken sauce

12 ounces chopped spinach, cooked and drained

Salt and pepper to taste

Cook pasta per package directions.

Melt 3 tablespoons butter in large skillet. Add Old Bay, sherry, and shrimp to the melted butter. Cook until shrimp are almost done. Remove shrimp from pan, add flour and water mix to make sauce.

When pasta is ready, return shrimp to skillet, heat through. While shrimp are heating, drain pasta.

To serve, place pasta on plate, then to each plate add one-quarter of the feta cheese crumbled, top with one-quarter of the hot spinach, ladle shrimp and sauce over pasta.

Serves 4.

Cooking and prep time is about 30-35 minutes.

If you have a marinara sauce recipe to share with Herald-Mail readers, send it to

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